4 oz. mixed baby greens 1 oz. smoked pheasant 1 cup chirimoya chunk, peeled, seeded and diced small 1 large chile poblano cut into thin strips 1 small red onion rinsed Salad Dressing 1/2 cup orange juice 1/4 cup olive oil 1 each chile chipotle seeded 1 teaspoon. honey 1 tablespoon balsamic vinegar 1 tablespoon chopped cilantro (added after the dressing has been blended) Salt and pepper       For the dressing place orange juice, olive oil, chipotle, honey, balsamic vinegar, and salt in a food processor or blender. Blend the mixture until it is smooth and well blended. Add the chopped cilantro and mix in gently with a spoon. To assemble the salad, toss the mixed greens, onions, poblano strips, and pheasant with the dressing. To serve, place the mixture on the center of your plate. Sprinkle diced chirimoya around salad, sprinkle a little chile powder over salad, and garnish with fresh cilantro sprigs.